Dreamy Strawberries & Cream Cake Recipe for Sweet Bliss

Sweet summer memories bloom when strawberries cream cake enters your culinary world.

Ripe, ruby-red berries dance alongside billowy whipped cream layers.

Delicate sponge cake provides a pillowy foundation for this classic dessert.

Seasonal strawberries bring vibrant color and natural sweetness to each decadent slice.

Light, airy textures mingle with rich cream and juicy fruit.

Elegant yet simple, this cake promises to impress without complicated techniques.

Grab a fork and savor every blissful bite.

Strawberries Cream Cake: Reasons This Dessert Shines

• Guaranteed to impress at family gatherings, potlucks, or special celebrations with its gorgeous layered presentation and irresistible combination of fresh strawberries and creamy texture.
• Minimal preparation steps and straightforward ingredients mean you can create a stunning dessert without spending hours in the kitchen, delivering maximum flavor with minimal effort.
• Adaptable recipe that shines during strawberry season, allowing you to showcase fresh, ripe berries while creating a stunning centerpiece dessert that everyone will love.

What Goes Into a Classic Strawberries Cream Cake

• All-Purpose Flour: A crucial dry ingredient that provides structure and texture to the cake.
• Granulated Sugar: Adds sweetness and helps create a tender cake crumb.
• Baking Powder: Ensures the cake rises and becomes light and fluffy.
• Salt: Enhances the overall flavor of the cake.

• Unsalted Butter: Provides rich flavor and helps create a smooth, creamy cake texture.
• Eggs: Bind the ingredients together and add moisture to the cake.
• Vanilla Extract: Adds a warm, aromatic flavor that complements the strawberries.
• Milk: Helps create a moist and tender cake consistency.

• Heavy Cream: Whipped to create a light and airy frosting that adds richness to the cake.
• Fresh Strawberries: Provide a burst of fresh, sweet flavor and beautiful color to the dessert.

Straightforward Steps for Assembling the Cake

Step 1: Prepare Baking Equipment

Grab two round cake pans and coat them with butter or cooking spray.

Dust the inside with a light layer of flour to prevent sticking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Sugar
• Baking powder
• Salt

Whisk everything together until well blended.

Step 3: Cream Butter And Sugar

In a large mixing bowl, beat softened butter and sugar using an electric mixer.

Continue beating until the mixture becomes light, fluffy, and turns a pale yellow color.

Step 4: Incorporate Eggs And Vanilla

Add eggs one at a time, mixing thoroughly after each addition.

Pour in vanilla extract and blend smoothly.

Step 5: Create Cake Batter

Slowly add dry ingredients to the butter mixture, alternating with milk.

Mix until just combined, being careful not to overmix.

Step 6: Bake The Cake

Pour batter evenly into prepared pans.

Place in a preheated oven at 350°F.

Bake for 25-30 minutes until the top turns golden brown and a toothpick inserted comes out clean.

Step 7: Cool Cake Layers

Remove cakes from oven and let them cool completely on wire racks.

This prevents soggy bottoms and ensures perfect texture.

Step 8: Prepare Whipped Cream

Whip heavy cream using an electric mixer until soft, billowy peaks form.

The cream should hold its shape but still look silky.

Step 9: Assemble Strawberry Cream Cake

Place first cake layer on serving plate.

Spread a generous layer of whipped cream.

Top with fresh sliced strawberries.

Add second cake layer and repeat cream and strawberry process.

Finish by covering the top and sides with remaining whipped cream.

Techniques for a Perfect Strawberries Cream Layer Cake

• Add sour cream or buttermilk to the batter for extra tenderness and rich flavor.
• Pat fresh strawberries dry before layering to prevent excess moisture from making cake soggy.
• Chill mixing bowl and whisk before whipping cream to help it hold peaks longer and maintain structure.
• Allow cake to cool completely before frosting to prevent cream from melting and sliding off layers.
• Use a sharp, clean knife dipped in hot water for smooth, clean cake slices that showcase beautiful layers.

Preserving Strawberries Cream Cake for Best Quality

• Store cake covered in plastic wrap or airtight container for up to 3 days in the refrigerator. Keep away from strong-smelling foods to preserve delicate strawberry and cream flavors.
• Wrap individual cake layers separately in plastic wrap, then aluminum foil. Store in freezer for up to 1 month. Thaw overnight in refrigerator before assembling.
• Keep individual slices in sealed containers with wax paper between each slice to prevent sticking. Consume within 2-3 days for best taste and texture.
• Leave cake at room temperature for no more than 2 hours. Cream-based cakes spoil quickly, so refrigeration is recommended to maintain freshness and prevent bacterial growth.

Pairings to Make Strawberries Cream Cake Unforgettable

• Complement Creamy Strawberry Cake with Perfect Pairings
• Brew Refreshing Lavender Tea: Light, floral herbal tea balances the cake's rich sweetness and cleanses the palate with delicate aromatics.
• Serve Chilled Moscato Wine: Sweet, sparkling white wine with fruity notes enhances the strawberry flavor and complements the dessert's creamy texture.
• Create Vanilla Bean Gelato Accompaniment: Smooth, cool gelato provides a luxurious contrast to the warm cake, adding extra indulgence to each bite.
• Prepare Fresh Mint Spritzer: Crisp, zesty non-alcoholic drink cuts through the cake's richness and offers a refreshing counterpoint to the sweet dessert.

Flavor Infusions for Strawberries Cream Cake You’ll Love

• Gluten-Free Strawberry Cake: Replace wheat flour with almond or rice flour for a celiac-friendly version, ensuring the same light texture and delicious flavor.
• Vegan Strawberry Cream Cake: Substitute butter with coconut oil, eggs with flax eggs, and dairy milk with almond milk. Use coconut whipped cream for a plant-based alternative.
• Low-Sugar Strawberry Delight: Use stevia or monk fruit sweetener instead of sugar, and incorporate fresh strawberries for natural sweetness. Choose whole wheat flour for added nutrition.
• Dairy-Free Strawberry Layer Cake: Swap heavy cream with coconut cream, use margarine instead of butter, and opt for almond or oat milk to create a creamy, allergy-friendly dessert.

FAQs

• What type of flour works best for this cake?

All-purpose flour is perfect for this strawberry cream cake. It provides the right structure and texture to create a light, tender crumb that complements the fresh strawberries.

• Can I make this cake ahead of time?

Yes, you can prepare the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Assemble with whipped cream and strawberries just before serving to keep the cake fresh and prevent sogginess.

• How do I prevent my cake from being dry?

Avoid overmixing the batter and don’t overbake. Check the cake at 25 minutes by inserting a toothpick into the center. If it comes out with a few moist crumbs, the cake is ready. Remove from the oven immediately to keep it moist and tender.

• Is it necessary to use room temperature ingredients?

Absolutely! Room temperature butter, eggs, and milk blend more smoothly and create a more uniform batter. This helps achieve a lighter, more even cake texture with better rise and softness.

Strawberries Cream Cake Recipe

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• Total Time: 50 minutes
• Yield: 8 1x

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Description

Sweet strawberry cream cake whispers summer memories with layers of delicate sponge and luscious berry goodness. Creamy frosting and fresh fruit promise pure indulgence for dessert lovers seeking a heavenly slice of seasonal delight.

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Ingredients

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Main Ingredients:

• 2 cups (480 ml) all-purpose flour
• 1 cup (200 g) granulated sugar
• 3 large eggs
• 1 cup (240 ml) heavy whipping cream
• 2 cups (300 g) fresh strawberries (sliced)

Baking Ingredients:

• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (113 g) unsalted butter (softened)

Flavoring:

• 1 teaspoon vanilla extract

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Instructions

1. Warm the oven to 350F (175C) and prepare two round cake pans by lightly coating with butter and dusting with flour.
2. Combine dry ingredients – flour, sugar, baking powder, and salt – in a medium mixing bowl, whisking thoroughly to ensure even distribution.
3. Using an electric mixer, cream butter and sugar together until the mixture becomes pale, airy, and significantly increased in volume, approximately 5 minutes.
4. Incorporate eggs individually into the butter mixture, blending completely after each addition. Mix in vanilla extract until smooth.
5. Gently fold dry ingredient mixture into the wet ingredients, alternating with milk, stirring just until ingredients are integrated without overmixing.
6. Evenly distribute cake batter between prepared pans, ensuring smooth surface, and bake for 25-30 minutes until cake turns golden and a toothpick inserted comes out clean.
7. Transfer cakes to wire cooling racks and allow to reach room temperature completely, which prevents cream from melting during assembly.
8. Whip heavy cream until soft, billowy peaks form, indicating proper aeration and readiness for cake decoration.
9. Construct cake by gently positioning first cake layer, spreading whipped cream, arranging sliced strawberries, then topping with second cake layer and repeating cream and strawberry decoration.

Notes

• Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
• Use fresh, ripe strawberries for maximum flavor and vibrant color in the cream layers.
• Avoid overmixing batter to prevent dense, tough cake – stop mixing once ingredients are just combined.
• For gluten-free option, substitute all-purpose flour with almond or gluten-free baking blend.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 20 g
• Sodium: 200 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 80 mg